Coeur a la Creme Recipe

Here's a homemade Coeur a la Creme recipe that's perfect for a St. Valentine's Day dessert or for serving when you want to make someone feel extra special.

Essentially, it's a NO BAKE, cheesecake without a crust that's formed in a heart-shaped mold and served surrounded by red strawberries or raspberries. Elegant and delicious!

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Homemade Coeur a la Creme Recipe

Submitted by Maureen, Kansas, USA

Coeur a la CremeHomemade Coeur a la Creme Dessert With Strawberries
(Source: ©KateAromat/
valentine dessert, french dessert, no bake cheesecake
Yield: 8 Servings
Author: Berenice Harley Korshet
Coeur a la Creme with Strawberries

Coeur a la Creme with Strawberries

Prep time: 20 MinInactive time: 2 H & 30 MTotal time: 2 H & 50 M
Enjoy traditional French dessert that's perfect for serving on St. Valentine's Day or for when you want to make someone feel extra special.


  • 16 ounces (1 pint) small curd cottage cheese
  • 6 ounces (1 package) cream cheese
  • 1 teaspoon powdered icing sugar
  • 1/8 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1 2/3 cups (1 pound) strawberries
  • 1/4 cup sugar (for strawberries)


  1. Press cottage cheese through a wire sieve or strainer and blend thoroughly with softened cream cheese.
  2. Add sour cream. Mix in.
  3. Add sugar, almond extract, and vanilla. Beat thoroughly.
  4. Pack mixture into a cheesecloth lined heart-shaped Coeur a la Creme mold suspended over a bowl, allowing enough space between the bottom of the mold and the bottom of the bowl for the liquid to drain.
  5. Refrigerate for at least 2 1/2 hours, or more, allowing liquid to drain out through the perforated mold.
  6. Unmold the creme onto a small platter or cake dish. Discard the drained liquid.
  7. Surround with sugared strawberries.


Alternatively serve with a simple strawberry sauce. Puree strawberries, fresh or thawed, then pass the puree through a sieve to remove the seeds. Add sugar to taste.

Goes well with heart-shaped shortbreads or sugar cookies served on the side.



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Approximate nutrition information is provided as a courtesy and is an estimate only.

Coeur a la Creme Mold Substitute

This French cheesecake-like dessert is traditionally made using a perforated, heart-shaped mold made of porcelain.

White Porcelain Coeur a la Creme MoldPorcelain Coeur a la Creme Mold
(Source: Don Bell)

Purchase a White Porcelain Coeur a La Creme Mold from Amazon that holds 4 ounces, suitable for 1 generous serving. Several (maybe 4) molds would be needed for the above recipe, or servings would need to be molded individually in turn.

If you purchase a product through a link on this page, I receive a small commission at no extra cost to you. I recommend only products I have purchased or would purchase myself and which I believe would benefit you. See my FTC compliance policy for more information.

However, if you don't have one of these specialized porcelain molds or find its cost prohibitive or cannot obtain one, a round kitchen colander or wire sieve lined with a double layer of cheesecloth mightn't be as fancy, but will also work okay.

How to Remove Dessert From Mold

To remove the cheesecake from the mold, place a plate on top of the mold and carefully turn it upside down. Gently lift off the mold and peel away the cheesecloth to reveal the heart shaped dessert.

Berenice Harley Korshet with FriendsBerenice Korshet (right) and Friends at Menlo Park, CA
(Source: Maureen, with Permission)

I recently found this old fashioned Coeur a la Creme recipe for making a favorite dessert of a relative of mine, Berenice Harley Korshet. She lived in San Francisco, was a freelance reporter, and she loved to cook! —Maureen

About Coeur a la Creme Dessert

Ripened StrawberriesConsider Fresh Strawberries to Top Your Coeur a la Creme
(Source: ©sonalis/

Coeur à la Crème, sometimes called the Bleeding Heart, is traditionally served surrounded by a red strawberry or raspberry sauce, though its most delicious when served topped with fresh strawberries in season.

San Francisco Cable Car Cookery by Berenice HarleySan Francisco Cable Car Cookery

If you enjoyed making the homemade coeur a la creme recipe, you might be interested in this little cookbook:

San Francisco Cable Car Cookery: A Culinary Cavalcade of the City That Knows How was self published by Berenice Harley Korshet back in 1957.

The U.S. Library of Congress catalog of copyright entries records it "Copyright by Berenice Harley, 5 Dec 57." Sadly, it is now out of print, but watch at, and you might find a used copy.

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